feel good food that's good for you

oats

Note: Due to a “plug-in” issue this is being reposted from earlier this autumn. Apologies if you have already read it. 🙂 Mother Nature has picked my plums for me. And apples. Earlier in the week Storm Ali blew through on winds of 80 miles per hour, tossing my garden around like a salad. A …

Make nutritious, gut-friendly probiotic pancakes with an easy fresh cherry sauce – that can double as a pie filling! – for a delicious weekend family breakfast or dessert. One of the happiest sights in the past week is the overspilling boxes of fresh British cherries in the local markets and shops. Shiny, edible rubies, it …

This Chocolate Chip Cashew Butter Blondies recipe is what you need when a craving for something sweet strikes and you want something baked – and quickly. To be honest that doesn’t often happen to me. I’ve not got much of a sweet tooth. I will however eat you under the table when it comes to …

In collaboration with Yogi Tea Start the day right with a breakfast of creamy vanilla bean porridge topped with turmeric chai tea figs. As some of you know, I’ve long been a vocal cheerleader for turmeric. Not only have I created many recipes featuring this hugely useful spicy root, I have written on its medicinal …

A Partnered Post In Scotland, the berry season is hotting up as much as the weather itself. Blueberries, blackberries, raspberries, tayberries, strawberries, red, white and black currants, loganberries, brambles, gooseberry – we are spoiled for choice. When faced with a fresh juicy pile of berries all I really want to do is bury my face …

Before the brambles completely go, I thought I would slip this under the seasonal food wire. No sweet breakfast in autumn can be truly complete without something darkly juicy mixed in. And freshly foraged brambles (small wild blackberries) fit the bill nicely. Right now I am in the Lake District of England, reviewing a cottage for …

Granola made light and almost fluffy – not two words we associate with granola, huh? – with the addition of quinoa puffs. We love it not only for breakfast but as a wholesome snack the whole family will enjoy. Tastes great coating a frozen chocolate covered banana. Just saying. Feel free to skip on down to the …

I have just realised that while I have been happily geeking out on gochujang this, and aquafaba the other (and then some), perhaps I have neglected the normal side of my cooking. And I am normal – I swear! As witness, my fridge currently contains white wine (opened), hummus (a meagre scrape left), celery, live yogurt, …

Marrying health with not only taste but ease and interest is something I aim for – most days. I’ve got better at it over the years, I think. Not only in my day-to-day cooking adventures but in recipe development for work, brands and here on my tiny slice of cyberspace. As we all seem to be …

Many of us are still in holiday mood. I speak as someone eyeing up an unclaimed box of chocolates whilst also contemplating when it is seemly to ask my lovely in-laws if they would like a glass of Prosecco (it is not quite 4 pm; but it is Boxing Day.). 😉

I'm Kellie, an ex-pat American cancer health educator with a taste for global food - and big flavours - made with fresh, seasonal British ingredients. Food To Glow is mainly 'plant-based', but you will find the occasional decadent treat - usually with a healthy tweak. Although I'm an omnivore, I speak fluent vegan: most of my non-vegan recipes will have vegan alternatives, as well as gluten-free and soft food diet options where appropriate. All recipes are tested out on family, friends and/or my cancer nutrition classes at the Maggies Cancer Caring Centres. You are very welcome to read, comment and share!

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